Sourdough Blueberry Muffins with Crumb Topping
This is the best sourdough blueberry muffins recipe! This bakery style blueberry muffin is tender and moist with a thick crumb topping that is crunchy and delicious!
We love to use sourdough discard to flavor baked goods. Just like our sourdough morning glory muffins, sourdough banana nut muffins, and our double chocolate sourdough muffins, this blueberry muffin recipe packs a lot of flavor!
Serve these muffins for breakfast, as a midday snack, or even dessert!
This recipe makes 12 large, bakery-style muffins.
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Step by step instructions
To make the very best, bakery-style muffins you'll need 3 bowls. One for the wet ingredients, one for the dry ingredients, and one for the crumb topping.
- Crumb Topping: Prepare the crumb topping by melting the butter and stirring the flour and sugar in with a fork. Make sure the crumbles are kept a large size, so don't over-mix. Set aside.
- Preheat the oven to 350°F (176°C). Line a 12-count muffin tin with paper liners or grease generously to prevent sticking.
- Dry Ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, cornstarch, and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
- Wet Ingredients: In a medium mixing bowl, whisk the wet ingredients together and then pour into the dry ingredients. Gently stir the mixture until just combined. Don't over-mix the batter.
- Spoon the mixture evenly into a 12-count muffin tin and press the crumble topping over the muffin batter.
- Bake the muffins for 30-35 minutes or until a toothpick inserted into the center comes out clean.
How to make the best crumb topping
The crumb topping might just be the best part of this recipe! The topping covers the muffins with a layer of buttery sweet and crunchy morsels that take these muffins to another level!
To make the crumble, melt the butter and then use a fork to stir the flour and sugar until it looks like wet chunks. Don't break up the chunks too much, you want them to be large!
After spooning the crumb topping into each muffin, gently press the crumbs into the muffin batter. This will make them adhere to the batter and stay put while the muffins are baking.
Either fresh or frozen blueberries can be used in this recipe. I like to freeze fresh blueberries before adding them to the muffin batter because they stay more intact during the baking process.
Greek yogurt can be used in place of the sour cream.
Don't have a kitchen scale to measure flour?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than is called for in the recipe.
Are you or someone you know looking for a gluten-free flour version? Red's Reality's gluten free blueberry muffins recipe is easy and delicious!
How to store and freeze
Store the muffins at room temperature, loosely covered, or up to 3 days.
To freeze the muffins, allow them to cool completely. Wrap each one in plastic wrap and insert it into a freezer-safe bag. The muffins can be frozen for up to 3 months.
When you are ready to eat them, allow them to thaw at room temperature. Reheat them in the microwave for 20-second intervals until warm. You can also reheat them in the oven at 300°F (149°C) for 6-10 minutes.
Check out more of our delicious sourdough recipes!
- sourdough lemon cake
- sourdough berry sweet rolls
- sourdough banana bread
- chocolate chip sourdough scones
- sourdough pumpkin bread
Sourdough Blueberry Muffins with Crumb Topping Recipe
EQUIPMENT
- 12 count muffin tin
INGREDIENTS
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon corn starch
- zest of half a lemon
- 1 cups (150 g) blueberries (fresh or frozen)
Wet Ingredients
- 8 tablespoons (113 g) butter (melted)
- 2 large eggs
- ½ cup (125 g) sourdough starter discard
- 3 tablespoons (45 g) sour cream (or plain Greek yogurt)
- 1 teaspoon (5 g) vanilla extract
Crumb Topping
- 3 tablespoons (45 g) butter ( melted)
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) all purpose flour
INSTRUCTIONS
- Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
- Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
- Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
- Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
- Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
- Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.
NOTES
- Store the muffins loosely covered, at room temperature, for up to 3 days.
- Freeze the muffins wrapped in plastic wrap, inserted into a freezer-safe bag for up to 3 months.
I made it! I don't have a muffin tin (?!) so I baked it in a 9x13. The batter didn't quite spread easily into the whole pan but grew while cooking and it looked beautiful. The cake was light a airy and delicious!! My very first baking with my very first starter.
Hi Michele, thank you, and glad to hear it worked so well in a baking pan!
I make this recipe all the time, we love it so much. however, I use the extra tall pleated cupcake liners because these rise quite a bit and I want to keep all the goodness of the topping in and on the muffin. in my oven it only takes 22 minutes for 16 muffins and I add a teaspoon of lemon extract
These are so good!! Can these be made with a cream cheese swirl? Would the addition of cream cheese affect the amounts of other ingredients?
Hi Missy, thank you so much! That sounds delicious! We haven't tested it with a cream cheese swirl, but if you're just adding in a swirl I don't think you would need to adjust any other ingredients. Let us know how it turns out!
pretty good. I had a hard time understanding how to read the directions but other than that we loved them. I also, in the mix up of reading the directions, used 8tbsp of melted butter for the crumble instead of 3 tbsp, which did indeed effect it. I knew the moment I started whipping together the wet batch that I had screwed it up. all this to say, I didnt add lemon zest and used hand picked wild blueberries. The muffins themselves turned out amazing. The entire house loved them - excluding the over buttered crumble topping. highly recommend! So moist and not too sweet.
This is my go to muffin recipe! When making them as blueberry muffins I definitely enjoy how they come out better with fresh blueberries. However, I change out the “flavor” I’ve done cranberry/ orange and chocolate chip as well. Also if you let it ferment in the fridge overnight after mixing everything together they’re even better!
Delicious Blueberry Muffins. I used frozen blueberries. I did not have any lemons, so no zest. I found the batter very thick. I added about a half cup of milk. Could not stir by hand. Used the dough hook on my kitchen aid to help me mix the batter and gently mixed. I was worried that I was over mixing. Batter still very thick. Baked for 30 minutes. They came out moist, beautiful and DELICIOUS! My family loves these blueberry muffins. Thank you!
Thank you.
these are the best muffins ever. I make them jumbo size and they are such a hit. could I let this batter ferment overnight like your waffle recipe?
These really are delicious. One can make perfectly delicious breakfast muffins by simply adding 1/2 cup sugar instead of 1 and skipping the crumb topping. I used yogurt for the milk product.
I made these muffins exactly as written.
They were absolutely delicious right out of the oven !
Have not had them cool yet! Could not wait1
These were a hit. I didn't have enough butter so i reserved it for the topping and used apple sauce instead. I love the flavor of rhe lemon zest in them. Thanks for sharing